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Loaded Potato Taco Bowl

A high-protein, easy-to-make loaded potato taco bowl featuring crispy roasted potatoes, savory taco meat, and all your favorite fresh toppings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Mexican-American, Tex-Mex
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Potato Base
  • 1.5 lbs Yukon Gold or Russet potatoes diced into 1/2-inch cubes
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 1 pinch salt and pepper to taste
Taco Meat
  • 1 lb lean ground beef or turkey
  • 1 tbsp olive oil
  • 0.5 cup yellow onion diced
  • 2 cloves garlic minced
  • 2 tbsp taco seasoning
  • 0.25 cup water or beef broth
Toppings
  • 1 cup sharp cheddar cheese shredded
  • 1 large avocado sliced
  • 0.5 cup sour cream or Greek yogurt
  • 0.5 cup cherry tomatoes or pico de gallo
  • 0.25 cup red onion finely diced
  • 1 jalapeño sliced (optional)
  • 0.25 cup fresh cilantro chopped

Equipment

  • Large baking sheet
  • Large skillet
  • Cutting Board
  • Chef's Knife

Method
 

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a bowl, toss diced potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper.
  3. Spread potatoes evenly on the baking sheet and roast for 25-30 minutes until crispy and fork-tender, flipping halfway.
  4. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sauté diced yellow onion for 3-4 minutes, then add minced garlic for 30 seconds.
  5. Add ground meat to the skillet, breaking it apart, and cook until browned completely. Drain excess fat.
  6. Stir in taco seasoning and water (or broth). Simmer on low for 3-5 minutes until the sauce thickens.
  7. Divide roasted potatoes into bowls and top with the seasoned taco meat.
  8. Garnish bowls with shredded cheese, avocado, tomatoes, red onion, jalapeño, cilantro, and a dollop of sour cream. Serve immediately.

Notes

For meal prep, store the hot ingredients (meat and potatoes) separately from the cold fresh toppings to maintain texture.